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This is one of my recipes from www.clunki.com - the online resource for soft foods and modified diets.

Just about everyone has a story of confused waiters or waitresses, and misunderstandings in cafes and restaurants.

One I was reminded of just the other day when I dug out this recipe was the slightly fuddled backpaker (let’s call him Johan for convenience sake) at a cafe in Sydney’s Newtown. Johan couldn’t quite explain the difference between the self-saucing pudding and the one you’d have to sauce for yourself.

The poor love was quite rightly confused firstly by a chef who’d given us customers a self-saucing sticky date pudding as a special that night; secondly by working in a busy cafe with English quite obviously as a second language for him.
He was further bewildered by our table of twelve ordering de-caf, skim and soy variations of every coffee type available.

The difference was of course the self-saucing sticky date pudding came in a little pot that had a thick sweet sauce under the layer of spongy pudding.
The pudding you were to sauce yourself was a slice from a larger pud, served with a jug of butterscotch syrup.

Let’s be honest, Johan’s tenuous grip on English grammar left him with little hope.

I hadn’t really thought about sticky date puddings, or Johan for that matter for a long time until my Aunt produced perfect individually portioned treats as an alternative to a traditional Christmas pudding last Christmas.
It was a brilliant idea. Less dense and much tastier than any fruit pudding and in individual serves with lashings of butterscotch sauce.

Give these a try. You’ll be glad you did – just remember you’ll have to add the sauce yourself.